Von Diaz is an Emmy Award-winning documentarian, food historian and author. Born in Peurto Rico and raised in Atlanta, GA, she explores the intersections of food, culture and identity. In her collaborative class with Milk Street Cooking School, ‘Three Islands, Three Curries with Von Diaz’ , she will use our incredible spices as a vehicle to explore patterns of cultivation, exchange and great eating in the in the wide world of island cooking!
On the menu for the class is:
- Seychellois Masalé Spice Blend + Octopus Curry
- Colombo Powder + Lamb Colombo
- Indonesian Satay Spice + Sate Ayam
All made with our incredible spices! To sign up for the class on 03/28 click here!
Contains:
- Guntur Sannam Chillies (57g) for a tomatoey, smoky heat you can sprinkle on top of eggs, or roast your veggies with.
- Pragati Turmeric (48g) to bring a bright flavor to your dal, curry, or haldi doodh (turmeric latte).
- Aranya Black Pepper (53g) to top off any dish with a depth of flavor you don’t find in most pepper.
- Kandyan Cloves (40g) for the plumpest whole cloves you've ever seen, to add to baked goods or mulled cider.
- Baraka Cardamom (40g) for the most fragrant, minty cardamom pods you've ever had!
- Nandini Coriander (30g) to add a lemony, nutty taste; you can grind or use whole!
- Jodhana Cumin (45g) for a pungent earthiness and deep savory flavor.
- Aranya White Pepper (53g) to add a floral, pine-like flavor that provides subtle heat!
If you want to choose your own spices, you can do so here!
